Welcome Friends. It is Sunday morning so we're going to do another recipe from depression-era cookbooks and today we're going to do one out of this Five Roses guide to good cooking this was published in 1932 by the Five Roses flour company.
|Diced tomatoes||796 Milliliter (about 28 oz)|
|Dry beans/Canned beans||500 Milliliter , soaked (about 2 cups of dry beans or 596 ml canned beans)|
|Butter||15 Milliliter (1 tbsp)|
|Celery stalks||3 , dice|
|Onion||1 , dice|
|Salt||10 Milliliter (about 2 tsp)|
|Worcestershire sauce||5 Milliliter (1 tsp)|
1. Soak beans overnight and drain.
2. Place beans, tomatoes, and enough water to cover in a pot.
3. Cook in medium heat until beans are cooked through.
4. Fry celery and onion in butter, until translucent.
5. Add onion and celery to the soup, along with the salt, pepper, and Worcestershire sauce.
6. Use an immersion blender, potato masher, food processor, or blender; to blend the soup to your desired consistency.
7. If the soup is too thick - thin with water.
8. If the soup is too thin - thicken with flour rubbed with butter.
9. Serve and enjoy!